I do hard boiled like this: boil water, add cold egg/s from fridge, boil for 10 minutes, take out and run under cold water for a while, leave in bowl of cold water with ice. This if for things like salads etc. If you want to eat your hardboiled egg hot, I think that 9 minutes should do it as it will cook a bit more after you take it out of the water. Haven't perfected solf boiled yet!

Damn, now I want soft boiled eggs. And I can't have them *shakes fist*

I discovered after having my last child, that slow cooking eggs not only kills salmonella but also results in a perfect soft boiled/poached egg.

The egg is slowly cooked at about 62.5-64.5C for an hour in its shell. Then you crack open the shell for a perfectly cooked egg with firm but not rubbery whites and a soft gooey yolk.

The theory is that above around 65C the yolk starts to harden. Salmonella can be killed by a short burst of hot temperature or a long exposure to lower temperatures (it needs to be over 60c). Generally, a hard boiled egg will reach over 75C inside.

Did them the other night... 3 minutes is what the internet says for soft boiled. I checked it at 3 minutes and the egg white was still a little bit clear so I popped them on for another half a minute. So I would say 3-4 minutes at the very most for soft boiled.

In spite of being in an almost constant state of motion while looking after the kids and trying to keep things together at home, it can seem as though parents have managed to get nothing on the to-do list done by the end of the day.

A French court may have ruled out Nutella as a baby name, but that doesn't have to stop you from taking inspiration from the supermarket (or bottle shop). See what parents in the US have chosen for their delicious little ones.